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Duck Soup With Vegetables Julienne
From Roasting: A Simple Art, by Barbara Kafka

Note: This is for times when you want a simple, elegant soup. The julienned vegetables dress it up. Add hot red pepper sauce according to your taste. If there is a little leftover duck meat, skin it and cut it into thin strips, and add it along with the leeks.

Ingredients:

6 cups defatted duck stock (or chicken stock)
2 to 3 whole carrots (7 ounces), trimmed, peeled, cut into 2-1/4-inch lengths, and julienned lengthwise (1-1/2 cups)
2 large ribs celery (6 ounces), trimmed, peeled with a vegetable peeler, cut into 2-1/4-inch lengths, and julienned lengthwise (1 cup)
1 to 3 leeks (12 ounces), green trimmed off, cut into 2-1/4-inch lengths, and julienned lengthwise (2-1/2 cups)
1 tablespoon plus 1 teaspoon kosher salt
1/8 to 1/4 teaspoon hot red pepper sauce
4 to 5 grinds black pepper

Instructions:

Pour stock into a small soup pot. Add carrots and celery. Bring to a boil over high heat. Reduce heat to low and simmer until carrots are just tender, 4 to 5 minutes. Add leeks. Simmer until leeks are limp, 4 to 5 minutes more. Remove from heat. Stir in salt, red pepper sauce, and black pepper.

Yield: Makes 6 3/4 cups; serves 6

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